Use of hydration, germination, and alfa-galactosidase treatments to reduce oligosaccharides in dry beans

Use of hydration, germination, and alfa-galactosidase treatments to reduce oligosaccharides in dry beans

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Matella, N. J., Dolan, K. D., Stoeckle, A. W., Nennink, M. R., Lee, Y. S., Uebersax, M. A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 3 (2005), p. C203-207
Materias:	Alimentos Frijol Phaseolus vulgaris Hidratación Germinación Alfa galactosidasa Oligosacáridos Poroto
Publicación relacionada:	Contenido en: Journal of food science

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